Wednesday, September 30, 2009

Chocolate Chip Muffins



Ingredients:

All purpose flour(sifted)-1 3/4 cups
Cocoa powder(sifted)-2 tbs
Baking powder-2 tsp
Baking soda-1/2 tsp
Powdered sugar-3/4 cup
Salt-1/2 tsp
Chocolate chips-3/4 cup
Milk-1 cup
Butter-3/4 cup(melted and cooled)
Egg-1
Vanilla essence-1 tsp
Non stick cooking spray


Method:

Preheat the oven to 400 degrees F. Spray the muffin tins with non stick cooking spray. In a large bowl put the flour, baking powder, baking soda, cocoa, sugar, salt, chocolate chips and mix them well. Pour the milk, egg, butter, vanilla essence into another bowl  and whisk it. Mix the dry and wet ingredients together till the batter becomes lumpy. Fill the muffin liners with the batter and sprinkle few chocolate chips on top and bake it for 15 minutes or bake  until a toothpick stuck in the muffins comes out clean. Let it cool for 30 minutes or so. Absolutely gorgeous looking chocolate chip muffins are ready to eat and enjoy. I used cream cheese frosting. Kids will love it for sure.

Tuesday, September 29, 2009

Banana Nut Muffins


Ingredients:

All purpose flour(sifted)-2 cups
Baking soda-1 tsp 
Baking powder-1 tsp
Salt-1/2 tsp
Butter-100 gms(melted and cooled)
Ripe bananas(mashed)-3
Powdered sugar-3/4 cup
Butter-3/4 cup
Eggs-2 
Vanilla Essence-1 tsp
Non stick cooking spray
Chopped Nuts(Cashews,walnuts,pecans)-1/2 cup

Method:

Preheat the oven to 350 degrees F. Grease the muffin tins with non stick cooking spray. In a large bowl, stir together the flour, baking powder, baking soda and salt. In a medium bowl, beat the eggs slightly. Add the bananas, butter, sugar and vanilla essence. Whip it until combined. Finally add the nuts to it. Fill two third of the muffin tins with the batter. Bake for about 18 to 20 minutes or bake until a toothpick inserted in the muffins comes out clean. Cool it for few minutes and it's all set to serve. Serve it with whipped cream on top. It would taste fantastic.

Gobi Manchurian


Ingredients:    

Gobi (Cauliflower)-250 gms
All purpose flour-3/4 cup
Corn flour-1 tbs
Salt-As required
Chopped green chillies-1
Ginger garlic paste-3 tbs
Chopped onions -1 cup
Chopped coriander leaves -1/2 cup
Soy sauce -1 tbs
Tomato Ketchup -2 tbs
Oil-2 tbs

Method :

Prepare a batter consisting of all purpose flour, corn flour and salt using water. Add one portion of ginger garlic paste to it. Dip the gobi florets in the batter and deep fry it in oil until it turns golden brown. Set it aside. Pour oil in a pan, add the remaining ginger garlic paste to it along with the chopped onions and green chillies. Saute it for few minutes then add soy sauce and tomato ketchup. Now add the fried gobi florets to the pan. Mix it well. Garnish it with coriander leaves. Serve it hot.                                                                                               


Monday, September 28, 2009

Wheat Dosa



Ingredients:

Wheat flour or All purpose flour-2 cups
Cumin seeds-2 tsp
Chopped onions-1 cup
Salt-As required
Chopped green chillies-1
Coriander-1/4 cup
Water-As required
Oil-As required

Method:

Take wheat flour in a bowl. To it add cumin, onions, green chillies, coriander and salt. Pour required water into it so that it acquires the consistency of dosa batter. Now pour the batter on the pan and cook it gently with a tsp of oil around on both the sides of the wheat dosa. Tasty wheat dosa is ready. Cumin adds special flavor to it. It is highly recommended for diabetic patients. It tastes awesome with dal.

Sunday, September 27, 2009

Sweet Pongal



Ingredients:

Raw rice-1 cup
Moong Dal/Green Gram Lentils-4 tbs
Grated jaggery-1 cup
Milk-1/2 cup
Cashews-few
Cardamom powder-1/2 tsp
Raisins-10 nos
Ghee-1 tbs
Water-3 cups

Method:

Prepare the jaggery syrup along with some water by melting it on a heavy bottomed pan. Wash the raw rice along with moong dal and place it in a vessel. Add three and a half cups of water and pressure cook them for 4-5 whistles. Let it cool and mash it with the milk. Meanwhile roast the cashews, raisins and cardamom in ghee. Mix the rice with the jaggery syrup and stir it gently. Atlast enhance the taste of the sweet pongal by mixing the roasted cashews, raisins and cardamom. Absolutely mouth watering sweet pongal is ready to enjoy.

Friday, September 25, 2009

Spinach/Palak Paratha



Ingredients:

All purpose flour-2 cups
Spinach-1/2 cup
Chopped Green Chillies-2
Ginger paste-1/4 tsp
Garlic paste-1/2 tsp
Oil-3 tsp
Salt-As required

Method:

Boil the spinach leaves in water for 5 minutes and keep it aside.Take the flour, add the boiled spinach to it followed by ginger, garlic paste and finely chopped green chillies. Knead well by adding desired water, salt and oil. Knead nicely and make small balls which results in fine parathas post rolling it. Cook it in the pan for few minutes tossing it around with few tsps of oil. Serve it hot with paneer butter masala, dal or raita.

Shrimp/Prawn Fry


 One of my favorites among sea foods. It's always irresistible.




Ingredients:

Cleaned shrimp/prawn-500 gms
Cloves-4

Ginger Garlic Paste-1 1/2 tbs
Diced onions-2
Diced tomatoes-2
Chilli powder-1/2 tbs
Dhaniya Powder-1/4 tbs
Turmeric powder-1/2 tsp
Salt-As required
Oil-1/2 tbs

Coriander to garnish


Method:

Pour some oil in a pan. Add the diced onions and fry till it becomes reddish brown. Then add the chilli powder, dhaniya/coriander powder, turmeric powder followed by ginger garlic paste. Saute it for sometime and subsequently put the tomatoes in it and let it cook. At last add the prawns to it along with required salt. Let it cook for 10 to 15 minutes. Garnish it with coriander leaves. Spicy and hot shrimp fry is ready to serve.

Idly


Ingredients:

Idly Rice-3 1/2 cup
Urad dal-1/2 cup
Fenugreek-1/2 tsp
Baking Soda-a pinch
Salt-As required

Method:

Soak the idly rice in water. Add fenugreek to urad dal and soak it separately in water. Let the idly rice and urad dal soak in water for 4 to 5 hours. After that grind them in a mixer with the salt added to it. The consistency of the batter should be semi thick. Finally add a pinch of baking soda to it. Transfer it to a vessel and set it aside for 8 hours or so until the fermentation is thoroughly done. Now pour the batter in the idli plates with little oil on it and pressure cook it for 15 minutes, do not put the whistle on it. You will end up getting amazing idlis which goes well with sambar, chutney, idli podi...

Egg Fried Rice



Ingredients :

Basmati Rice - 1 cup
Eggs - 2 nos
Peas-1/4 cup
Chopped Carrots-1/2 cup
Chopped Beans-1/2 cup
Chopped Spring Onions - 1 cup
Ginger paste-1/2 tbs
Green chilli Sauce-1 tbs
Chopped Capsicum-1/4 cup
Pepper powder-1/2 tsp
Soy Sauce-1/2 tbs
Salt -As required
Oil-1 tbs

Method:

Prepare scrambled eggs with salt and little pepper. Cook the basmati rice and keep it aside. Pour oil in a pan followed by ginger paste, green chilli sauce. To it add the chopped and boiled vegetables such as peas, carrots, beans accompanied by capsicum(green pepper) and spring onions/scalions, saute it. Pour water to it and cover the pan for 3 minutes. Now its time to add the cooked basmati rice. Sprinkle pepper powder on it. Finally add the soy sauce along with scrambled eggs. Stir it gently. Garnish it with some more spring onions(coriander -optional) and serve it with tomato ketchup or any other semi gravy dish. Delicious egg fried rice is ready to eat.

Thursday, September 24, 2009

Tomato Biriyani


Ingredients:

Tomatoes
-4
Onions-2
Cloves-4
Cinnamon-3
Ginger garlic paste-1 tbs
Curry leaves-few
Coconut milk-1/2 cup
Turmeric powder-1/2 tsp
Chilli powder-1 1/2 tbs
Salt-1 1/2 tbs
Rice-1 1/2 cup
Oil-2 tbs

Method :

Grind the tomatoes initially and set it aside. Pour oil in a pan followed by cloves, cinnamon, ginger garlic paste, curry leaves, onions. Saute it until the onions turn reddish brown. Then add the ground tomatoes to it along with turmeric, chilli powder and salt. To it add coconut milk followed by rice. Pour water(2 cups) to it. Let it boil for 3 minutes. Switch off the pan. Transfer it to the electric rice cooker. Yummy tomato biriyani is ready to serve. It would taste good with raita as well as papad.